Ingredients:
3 ears fresh corn
1 stalk celery, chopped ( 1/2 cup)
1 small green sweet peppers, chopped ( 1/2 cup)
1 small sweet red peppers, chopped ( 1/2 cup)
1 small onions, chopped ( 1/2 cup)
1 tablespoon margarine or 1 tablespoon butter
1 tablespoon snipped fresh cilantro or 1 tablespoon parsley
1/4 teaspoon salt
1/8 teaspoon pepper
8 cups dry whole wheat bread or 8 cups white bread, cubed
1 -2 fresh or canned jalapeno peppers
1 -1 1/4 cup chicken broth
Directions:
Remove the husk from corn; scrub with a stiff brush to remove silks.
Rinse.
Use a sharp knife to cut off just the kernel tips from the ears of corn, then scrape the cobs with the dull edge of the knife.
Cook corn, covered, in a small amount of boiling unsalted water for 2 minutes; drain well.
Set aside.
In a large skillet cook celery, green and red sweet pepper, and onion in margarine or butter until tender.
Stir in cilantro or parsley, salt, and pepper.
Set aside.
In a large mixing bowl combine cooked corn, bread cubes, and jalapeno pepper.
Add celery mixture.
Drizzle with enough broth to moisten, tossing lightly.
Transfer stuffing to a 2-quart casserole.
Bake, covered, in a 375F oven for 30-35 minutes or until heated through.
Servings: 8-10
Time preparation: 20 min.
Time total: 65 min.